Crumbled bacon and a blend of shredded cheeses gets meltingly delicious when stuffed into chicken breasts in this family-pleasing dish.
What You Need
Original recipe yields 4 servings
4 small boneless skinless chicken breast s (1 lb.)
1/4 cup KRAFT Mexican Style Finely Shredded Four Cheese
3 Tbsp. shredded cooked potato es
1 slice cooked OSCAR MAYER Bacon, crumbled
1/4 cup chopped fresh parsley
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350°F.
Make 2-inch-long cut in one long side of each chicken breast to form pocket; fill with shredded cheese, potatoes and bacon. Press cut edges of pockets together to seal.
Whisk egg in pie plate. Combine parsley and Parmesan in separate pie plate. Dip chicken, 1 breast at a time, in egg, then in parsley mixture, turning to evenly coat both sides of each breast. Place in 8-inch square baking dish sprayed with cooking spray.
Bake 20 to 25 min. or until chicken is done (165ºF).
Prepare using KRAFT Mexican Style Shredded Queso Quesadilla Cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 2g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.